5 Easter Baking Ideas

By  | 

Looking for the best easter bakes? Try our pick of these Easter baking recipes, from Easter cakes to biscuits and treats such as cupcakes, and Creme Egg brownies.

Mini Egg Cupcakes

These super-chocolatey crème egg cupcakes, with their yolk-yellow frosting, are too good to save just for Easter.


  • 100g golden caster sugar
  • 75g soft light brown sugar
  • 175g unsalted butter, soft
  • 3 eggs
  • 125g self-raising flour
  • 50g cocoa powder
  • 1 tsp vanilla extract
  • 50g soured cream


  • 230g unsalted butter, softened to room temperature
  • 420g icing sugar
  • 41g unsweetened cocoa powder
  • 3 Tablespoons (45ml) heavy cream or milk
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • Mini Eggs


  • STEP 1- Heat the oven to 180C/fan 160C/gas 4. Line a muffin tin with 12 paper cases.
  • STEP 2- Beat both the sugars and butter with an electric whisk until pale and fluffy. Add the eggs, beating well in between each addition. Sieve in the flour and cocoa, add a pinch of salt and fold in briefly until combined. Stir in the vanilla and the soured cream.
  • STEP 3- Divide the mixture between the cases, and bake for 20-25 minutes until well risen, and spring back when gently pressed. Transfer to a cooling rack and cool completely.
  • STEP 4 – Beat the butter, icing sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more icing sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.
  • STEP 5- Fit a piping bag with a star nozzle, and place flat on the work surface. Put the white icing into the piping bag in a few dollops in the middle of the bag, where it’s still fairly wide. Place the yellow over the top of the white. Lift the piping bag up by the wide end, and squeeze both colours down evenly so they are side by side right down to the nozzle.
  • STEP 6- Pipe swirls of the icing over the cupcakes, and add a halved crème egg into icing to stick on. Will keep for three-four days in an airtight container.

Italian Easter Cake

Colomba, is a traditional Italian Easter cake, the perfect cake for Easter as it’s shaped as a dove, the symbol of peace. The yeasty cake is similar to its Christmas counterpart panettone but instead of candied fruit and raisins, it’s topped with candied fruit, sugar and almonds. Colomba is delicious on its own but it can also be served with berries, spreads, cream or chocolate.



  • 250g strong bread flour
  • 55g sugar
  • 65g unsalted butter, softened, plus extra for the tin
  • 50g starter (mix 5g of dried yeast with 65g of water and 30g of plain flour)
  • 42g egg yolks (about 2)


  • 100g strong bread flour
  • 50g sugar
  • 1 tbsp runny honey
  • ½ tsp vanilla bean paste
  • zest from ½ lemon
  • zest from ½ orange
  • 42g egg yolks (about 2)
  • 100g unsalted butter, softened
  • 200g candied orange cubes


  • 1 egg white
  • ½ tsp cornflour
  • 25g sugar
  • 15g pearl sugar nibs
  • 30g blanched almonds


  • STEP 1 – Start with the first dough the afternoon before you need it. Mix together the strong bread flour, sugar, butter, starter and 88ml of water in a stand mixer fitted with the dough hook. Mix for 15 minutes until you have a velvety dough that comes away clean from the sides of the bowl, add the egg yolks and keep mixing until you have a smooth dough. Cover and leave to rise overnight for 10-11 hours or until it has tripled in volume. This step is incredibly important so don’t rush it.
  • STEP 2 – After the dough has risen, add the additional 100g of flour for the second dough to the first batch, tipping back into the stand mixer and kneading for 10 minutes to reactivate the gluten. Once an elastic dough is formed, add the sugar, honey, vanilla and citrus zests from the second dough. Mix thoroughly.
  • STEP 3 – Add one of the egg yolks and 1 tsp of salt, and mix well until fully combined. Add the butter in four additions, mixing well between each addition, then mix until the dough is coming away clean from the sides of the bowl. Add the remaining egg yolk and mix again. Add 20ml of water and mix until the dough is smooth, shiny and comes away clean from the sides of the bowl. Add the candied orange cubes to the dough and mix in thoroughly.
  • STEP 4 – Butter an Italian dove cake tin or paper mould (or use a buttered and lined 22cm springform cake tin). Carefully remove the dough from the bowl and put into the mould, teasing into the shape. Leave to rise for another 2-3 hours or until the dough increases in volume reaching the edge of the mould.
  • STEP 5 – Heat the oven to 180C/fan 160C/gas 4. As you wait for the oven to heat up, make the icing for the cake. Whisk the egg white with the cornflour until frothy and brush over the top of the bread. Sprinkle over the caster sugar, pearl sugar and almonds. Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean.


Creme Egg Brownies

For an alternative to traditional simnel cake, indulge sweet tooths with an choco-tastic Crème Egg brownies.


  • 250g butter
  • 200g golden caster sugar
  • 100g light muscovado sugar
  • 200g self-raising flour
  • 5tbsp cocoa
  • baking powder
  • 3 eggs
  • 3 x 89g bags mini Cadbury’s Creme Eggs, or other filled small chocolate eggs
  • 100g milk chocolate


  • STEP 1- Heat the oven to 180C/ fan160C/gas 4. Put the butter and sugars in a pan and heat gently until the butter has melted. Takeoff the heat and stir in the flour, cocoa, baking powder and eggs to make a smooth batter.
  • STEP 2 – Pour the batter into a lined 20x20cm cake tin (leave some paper overhanging to help you lift it out) and push half the mini Creme Eggs at intervals all over the batter. Bake for 35-40 minutes. Cool for 10 minutes and then lift out and cool completely.
  • STEP 3- Decorate the top with the remaining creme eggs, halved, then melt the milk chocolate and drizzle it back and forth across the cake.

Easter Cookies

Loaded with Mini Eggs, these cookies make a fun Easter treat. Once you’ve made your cookie dough, split into balls and flatten onto a smooth surface. Gently push your toppings into the cookies then put in the fridge for another 30 minutes to chill.


  • 85g unsalted butter, softened
  • 75g caster sugar
  • 75g light brown muscovado sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 175g self-raising flour


  • 30-35 Mini Eggs broken in 2 pieces


  • STEP 1- Beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beat to combine, then mix in the flour and ¼ tsp salt. The dough will be very soft, so put it in the fridge for at least 30 minutes to firm up.
  • STEP 2- Once chilled, divide the dough into 16 pieces and roll each piece into a ball. Put the balls onto a baking sheet lined with baking paper or a silicone baking mat and flatten each ball into a disc with your hand.
  • STEP 3- Gently push in the Mini Eggs into the cookies. Put in the fridge for another 30 minutes to chill.
  • STEP 4- Heat the oven to 180C/fan 160C/gas 4. Bake the cookies for 10 minutes until golden. Cool on the tray before eating.

Easter cheesecake

Celebrate Easter with this decadent chocolate cheesecake, topped with a show-stopping combination of crushed biscuits and chocolate eggs.


  • 200g milk chocolate, chopped
  • 360g full-fat soft cheese, at room temperature
  • 150g caster sugar
  • 2 large eggs, at room temperature
  • 150g soured cream, at room temperature
  • 3 tbsp malted milk powder
  • 1 tbsp cocoa powder, plus extra for dusting
  • chocolate shavings, to serve
  • 20g Maltesers, bashed
  • 20g malted milk biscuits, broken into pieces
  • 40g small chocolate eggs or other treats


  • 250g malted milk biscuits
  • 100g butter, melted, plus extra for the tin
  • 1 tbsp malted milk powder


  • STEP 1- Heat the oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin and line the base and sides with baking paper. To make the base, bash the biscuits in a bowl with the end of a rolling pin to a fine crumb, then stir in the melted butter, milk powder and a pinch of salt. Press the mixture into the base of the tin, pressing it down and smoothing with the back of a spoon. Bake for 10 minutes, then leave to cool.
  • STEP 2- Melt the milk chocolate in a heatproof bowl over a pan of just-simmering water, or in short blasts in the microwave. Leave to cool slightly. Beat the soft cheese and sugar with an electric whisk until just combined, then beat in the eggs, soured cream, milk powder and melted milk chocolate until just combined. Pour the filling over the cooled base and bake for 35-40 minutes or until the filling is set with a slight wobble in the middle. Turn the oven off, leaving the cheesecake inside to cool for at least 2 hours.
  • STEP 3- Chill the cooled cheesecake for at least 2 hours or until ready to serve. Top with the chocolate shavings, Maltesers, biscuit pieces and chocolate eggs to serve.

You must be logged in to post a comment Login

Leave a Reply